Main Aroma Components Research Articles

Fermentation process optimization and chemical composition analysis on black tea wine

In this study, the fermentation process of black tea wine was optimized, and the changes in catechins, organic acids, and aroma components during fermentation were investigated. The optimal fermentation conditions for tea wine were determined as follows: the addition of 15% sucrose and 0.75% tea leaves, and a fermentation temperature of 25 ºC. Under the optimal conditions, the alcohol content and sensory evaluation score of tea wine were 8.9 %ABV and 88, respectively. The contents of catechins and organic acids in tea wine were 21.29 mg/L and 3.68 mg/mL, which were 1.32-fold and 10.51-fold higher than those of tea infusion, respectively. L-malic acid was the main organic acid in tea wine, which accounted for 56.3% of the total amount of organic acids. A total number of 34 and 33 kinds of aroma components were detected in tea wine and tea infusion, respectively. The main aroma components of tea wine were esters and alcohols, which accounted for 39.7% and 45.9% of the total amount of aroma components, respectively, while the main aroma components of tea infusion were esters and aldehydes, accounting for 34.6% and 33.2%, respectively.

Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines.

To understand the effect of microbial community on the flavor of fermented rice wine, microbiomes in three traditional starters (CMQ, NBQ, and YCQ) from different origins for making Chinese rice wines were evaluated and the volatile components of their rice wines were compared. The results showed that the dominant genera in CMQ were Pantoea, Bacillus, Rhizopus, and Candida, the dominant microorganisms in NBQ were Pediococcus, Lactobacillus, Acetobacter, Weissella, Bacillus, Rhizopus, Candida, and Aspergillus, the dominant microorganisms in YCQ were Pediococcus, Lactobacillus, Leuconostoc, Weissella, Lactococcus, Ochrobactrum, Rhizopus, and Mucor. There were significant differences in sensory properties of the wines brewed by three starters. Although the major aroma components were benzyl alcohol, 2-octanone, benzoic acid, and phenethyl acetate, each rice wine had its own main aroma components include 1-octanol, 1-pentanol, ethyl acetate, etc. The results showed that the different microbial communities in starter results in the significant difference of the aroma components in its fermented rice wine.

Dynamic Changes of Physicochemical and Aroma Components in the Fermentation Process of Mango-carrot Compound Fruit Wine

The contents of alcohol, sugar, total acid, phenols, dry extract, methanol and aroma substances of mango-carrot compound fruit wine were investigated by physical and chemical detection and gas chromatography-mass spectrometry (GC-MS) to better control the fermentation process and improve the quality of fruit wine. The results showed that the alcohol content increased first and then tended to be stable, the total sugar content decreased continuously, and the alcohol content was 13.37% vol at the end of 8 days fermentation;The content of total phenol and dry extract increased first and then decreased, total phenol reached the maximum of 395.17 mg/L on the third day of fermentation and the dry extract reached the maximum of 24.20 g/L on the fourth day of fermentation;The methanol content increased rapidly and reached the maximum of 103 mg/L on the sixth day of fermentation. Meanwhile, the volatile flavor components of mango-carrot compound fruit wine during fermentation were identified by gas chromatography-mass spectrometry (GC-MS). The mango-carrot juice was detected 23 kinds of aroma components, The main aroma components of mango-carrot juice were terpenes (65.55%), and the characteristic aroma components were 3-carene, terpinolene and β-caryophyllen;The mango-carrot compound fruit wine was detected 55 kinds of aroma components. In the fermentation process of compound fruit wine, the relative content of terpenes gradually decreased, while that of esters was the opposite. The main aroma components of compound fruit wine were esters (72.58%), and the characteristic aroma components were ethyl caprate, ethyl laurate and ethyl caprylate.

Differentiation of volatile aroma components in organically and conventionally produced apples by stir bar sorptive extraction combined with gas chromatography and EI/CI TOF mass spectrometry

SummaryVolatile aroma components and contents of organically and conventionally produced apples of the cultivars Elstar, Jonagold, Jonagored and Braeburn were studied. In three cultivars investigated, the aroma contents of organically produced apples were significantly lower (Elstar 16%, Jonagold 29%, Jonagored 68%). For Braeburn, no statistically significant difference was observed. In particular, the main aroma components were present at much lower concentrations in organically produced apples. In all apple cultivars, these were hexanal, trans‐2‐hexenal, 2‐methylbutylacetate and hexylacetate. twenty‐three aroma components were identified in total, in different relative ratios in the different apple cultivars: saturated esters, saturated and unsaturated aldehydes and alcohols. Some components identified in the conventionally produced cultivars were not present in the organically produced cultivars at all. The aroma components were extracted from juice freshly prepared from the apples by stir bar sorptive extraction (SBSE) technique and characterised by FID gas chromatography and EI/CI TOF mass spectrometry.

Ethylene Emission as a Potential Indicator of Fuji Apple Flavor Quality Evaluation Under Low Temperature

Fuji apple (Malus × domestica Borkh.) is a popular fruit cultivar and occupies an important position in the fruit market due to its excellent flavor and storage quality. Ethylene emission can induce respiration, which would reduce postharvest quality and increase storage losses. In order to maintain fruit quality and extend shelf life, apples are usually stored in a low-temperature environment after harvest to reduce the formation of ethylene. Volatile aroma components are regarded as one of the most important aspects of flavor quality and a key factor for apple quality grading and customer satisfaction. Ethylene emission and its relationship with volatile aromas during low temperature, however, have not been determined. In this study, the dynamic changes of volatile aroma compounds of Fuji apples stored at 4 °C were detected and analyzed for 42 days. The variation of ethylene released from Fuji apple was studied correspondingly. The results showed that ethyl butyrate, ethyl caproate, ethyl 2-methylbutyrate and 2-methylbutyl acetate were the main aroma components of Fuji apple. The change in ethylene emission and the normalized peak area of volatile aroma compounds exhibited a similar tendency that increased significantly from the 3rd day to the peak on the 14th day and then decreased; there was a positive linear correlation between them with a correlation coefficient of 0.79 (P < 0.05). Therefore, ethylene release can be used as a potential indicator for evaluation of volatile aroma compounds in apples. Using ethylene emission as an indicator could reduce the difficulty and complexity of volatile aroma evaluation, which could be a new non-destructive inspection choice for apple flavor quality assessment.

Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor.

As the main by-product of Chinese strong-flavor liquor, yellow water plays an important role in the formation of flavor components. Yellow water from different fermentation periods (30th day, 45th day, 60th day) was selected to analyze the aroma components by Headspace solid phase micro-extraction Gas Chromatography–Mass Spectrometry, and the microorganism community was evaluated by high-throughput sequencing technology and bioinformatics analysis of DNA. As the fermentation time was prolonged, the main flavor components significantly increased, and the amount of the common microbial population between yellow water and pit mud increased gradually. Among the common microorganisms, Lactobacillus accounted for the largest proportion, at about 56.96%. The microbes in the yellow water mainly belonged to Firmicutes. The abundance of Bacilli (the main bacteria) gradually decreased with time, at 87.60% at the 30th day down to 68.87% at the 60th day, but Clostridia gradually increased from 10.29% to 27.48%. At the genus level, some microbes increased significantly from the 30th day to 60th day, such as Caproiciproducens, which increased from 2.65% to 6.30%, and Sedimentibacter, increasing from 0.47% to 2.49%. RDA analysis indicated that the main aroma components were positively correlated with Clostridia and negatively correlated with Bacilli.

Phytochemical and biological investigations on two Nepeta species: Nepeta heliotropifolia and N. congesta subsp. cryptantha.

In the present study, the essential oil and aroma compositions of Nepeta heliotropifolia (NH) and N. congesta subsp. cryptantha (NC) were determined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-flame ionization detector (GC/FID), and their phenolic compounds by liquid chromatography-tandem mass spectrometry (LC-MS/MS). In addition, antioxidant, cytotoxic, anticholinesterase, urease, and tyrosinase activities of essential oils obtained from NH and NC aerial parts and ethanol extracts prepared from different parts of NH and NC were investigated. The major constituent of water-distilled essential oils was found to be germacrene D (36.7% and 38.5%, respectively), and their main aroma component was eucalyptol (48.0% and 24.7%, respectively). Among the studied parts of NH and NC, their flowers extracts were found to be the richest in phenolic compounds and in which the most abundant compound was rosmarinic acid (8,909.91 and 4,317.20μg/g, respectively). NH and NC flower extracts exhibited also strong antioxidant activity in DPPH, ABTS, and CUPRAC assays. Among the tested samples, NH essential oil indicated the best cytotoxic effect against PDF, HT-29, and MCF-7 (IC50 52.34, 25.89, and 44.70μg/ml, respectively), and the highest butyrylcholinesterase (77.21±1.12% inhibition) and moderate acetylcholinesterase (41.36±0.69% inhibition) inhibitory activities. PRACTICAL APPLICATIONS: This is the first report on the essential oil and aroma compositions, the phenolic compounds, the antioxidant with total phenolic and flavonoid contents, cytotoxic, anticholinesterase, urease, and tyrosinase activities of Nepeta heliotropifolia and N. congesta subsp. cryptantha, except for their essential oil compositions. The reported results suggested that Nepeta heliotropifolia and N. congesta subsp. cryptantha flowers being rich in rosmarinic acid and having strong antioxidant potential, and NH essential oil possessing significant cytotoxic and butyrylcholinesterase inhibitory effect could be source for nutraceutical, food, and drug industries.

Study on Aroma Components in Twelve Kinds of Dancong Teas

To study the main volatile aroma components and determine the differences in twelve kinds of Dancong teas such as yinhua,moli,xuepian,youhua,huangzhi,xingren,zhilan,milan,yashi,juduozai,baiye and rougui. The sensory evaluation and HS-SPME/GC-MS were adopted to analyze and identify the aroma compounds. The results showed that,47 aroma compounds were identified from twelve kinds of Dancong tea,including alcohol,ketones,aldehyde,ester,alkane and nitrogenous compounds,among which the alcohol was the main types,and nitrogenous compound was the second. The main aroma components of thick flower dancong teas were linalool and its oxide,nerolidol,anthraquinone,phenylacetonitrile,hexanal,and cis-jasmone. Linalool and its oxide,1-ethyl-2-formylpyrrole,limonene,1-ethylpyrrole and phenylacetonitrile were the main aroma components of flower-baked coordinated Dancong teas. Linalool and its oxide,limonene,1-ethyl-2-formylpyrrole,1-ethylpyrrole,6-methyl-5-hepten-2-one,methyl salicylate were the main aroma components of Dancong teas with baking flavor. Linalool and its oxide were the main aroma components of all tea samples,and the relative content was 22.14%~68.42%. From the thick flower dancong tea to baking flavor Dancong teas,the relative content of nerolidol,hexanal,hydrazine and phenylacetonitrile decreased,and azoles and limonene increased. The difference in the relative content of the main components in the same type of tea sample formed a characteristic aroma. Sensory evaluation was consistent with the analysis of aroma substances.

Effect of Marine Bacillus BC-2 on the Health-Beneficial Ingredients of Flavor Liquor

The main aroma component of Luzhou-flavor Liquor is ethyl caproate, which is combined with appropriate amount of ethyl butyrate, ethyl acetate, ethyl lactate and so on. By adding the marine bacillus BC-2 (Accession number: MK811408) to substrate sludge, the bacillus complex bacterial liquid (pit Mud Functional Bacterial liquid) has been modified. The complex bacterial liquid was used in the production of Luzhou-flavor Liquor and it dramatically promoted the content of health-beneficial ingredients in the new workshop. These results demonstrated that the marine bacillus BC-2 can effectively improve the quality and health benefit of Luzhou-flavor Liquor.

Analysis of aromatic constituents of apricot ‘Jinkaite’ at different developmental stages

The aromatic constituents of apricot 'Jinkaite' were analyzed at different developmental stages by static headspace and gas chromatography-mass spectrometry (GC-MS). The results showed that 46 aromatic constituents were detected in 'Jinkaite' apricot fruit. The main aromatic components were esters, alcohols, and aldehydes. The aromatic constituents and contents both showed significant differences during various fruit developmental periods. Specifically, 31, 32, and 24 aromatic constituents were detected at green-ripe, commercial-ripe, and full-ripe stages, respectively, and the contents of esters were highest at each stage, respectively representing 61.33, 70.03, and 61.48% of the total aromatic compounds. The characteristic aroma compounds of apricot fruit included acetic acid hexyl ester, ethyl hexanoate, propanoic acid 2-methylhexyl ester, and 1-hexanol, the odor units of which at the full-ripe stage were 448.5, 29.86, 7.85, and 3.54.

GC-MS analysis of the essential oil, aroma components and n-hexane extract of St. John Wort (Hypericum perforatum L., Hypericaceae)

St. John Wort (Hypercum perforatum L., Hypericaceae) has been used as a medicinal plant for a long period of time as this plant is characterized by a diversity of bioactive constituents which possess well documented pharmacological activities including antiviral, antimicrobial, anti-inflammatory, antioxidant, hepatoprotective and anti-tumoral activity. Nowadays, special interest is put on its essential oil as some experimental studies showed great biological and pharmacological potential. According this, the main goal of this study was GC/MS analysis of the essential oil, aroma components as well as n-hexane extracts of Hypericum perforatum that grows in Western region in R. Macedonia. GC/FID/MS analyses of the isolated essential oils from leaf, flower and herb resulted in the identification of 84 compounds. The fraction of sesquiterpenes was dominated in all examined oils and the main constituents were germacrene D (17.77-39.03%), E-caryophyllene (11.37-25.71%) and β-selinene (0.69-4.77%). GC/HS/MS analyses of the aroma components resulted in the identification of 23 compounds. Among them, isononane was identified as main aroma component (up to 75%). GC/FID/MS analyses of the n-hexane extracts resulted in the identification of 60 compounds which were characterized by the presence of terpenoid (mono- and sesquiterpene) components and non-terpenoid constituents mainly consisted of hydrocarbons and their oxygenate derivatives and related components. The non-terpenoid fraction represented the largest part of the analysed extracts. The most abundant were nonacosane (15.45-49.28%), octacosane (1.33-40.05%) and pentacosane (1.68-9.04%). The aerial parts of H. perforatum collected from Western part of R. Macedonia could be considered as a good source of essential oil with specific chemical profile as well as aroma components and high lipophilic compounds, but further investigation should be done in accordance to their possible commercial or medicinal use. Keywords: Hypericum perforatum, essential oil, aroma components, n-hexane extract, GC-MS

Production and Quality Evaluation of Pineapple Fruit Wine

The fermentation process of pineapple fruit wine was studied. The juice was inoculated with 5% (v/v) active yeast and held at 20 °C for 7 days. Total sugar and pH decreased while the alcoholic strength increased with increasing length of fermentation. The fermented fruit wine contains 2.29 g/L total acid, 10.2 % (v/v) alcohol, 5.4 °Brix soluble solids, pH 3.52. Pineapple wine detected 68 kinds of aroma components, including 34 esters, 13 alcohols. The ester material accounted for 52.25% of the main aroma components. The quality and sensory evaluation results indicated that pineapple fruit wine belongs to a kind of low alcohol wine, so it is easy to be accepted by the public.

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

Volatile profile of ten different varieties of fresh jujubes was characterized by HS-SPME/GC–MS (headspace solid phase micro-extraction combined with gas chromatography–mass spectrometry) and E-nose (electronic nose). GC–MS results showed that a total of 51 aroma compounds were identified in jujubes, hexanoic acid, hexanal, (E)-2-hexenal, (Z)-2-heptenal, benzaldehyde and (E)-2-nonenal were the main aroma components with contributions that over 70%. Differentiation of jujube varieties was conducted by cluster analysis of GC–MS data and principal component analysis & linear discriminant analysis of E-nose data. Both results showed that jujubes could be mainly divided into two groups: group A (JZ, PDDZ, JSXZ and LWZZ) and group B (BZ, YZ, MZ, XZ and DZ). There were significant differences in contents of alcohols, acids and aromatic compounds between group A and B. GC–MS coupled with E-nose could be a fast and accurate method to identify the general flavor difference in different varieties of jujubes.

不同花期紫藤花的香气成分变异分析

目的：探讨不同花期紫藤花的香气成分变异，为紫藤开发利用奠定基础。方法：采用顶空固相微萃取结合GC-MS-QP 2010 plus气相色谱质谱联用分析技术，检测不同开花期紫藤花的香气成分，用色谱峰面积法测定各香气成分相对含量。结果：共鉴定出27种化合物，主要由醇类、酯类、萜烯类、酮类、醛类、酚类、含氮化合物和其他化合物等8类物质组成，其中17种为共有化合物，新检测到3-甲基-1-丁醇、2-甲基-1-戊烯-3醇、3-己烯丁酯、肉桂酸甲酯、β-甜没药烯、反式-α-香柑油烯、柠檬醛、N-甲酰苯胺、Tricyclo[3.1.0.0(2,4)]hexane,6-diethyl-3,6-dimethyl-, trans-和(3E,)-4,8,12-Trimethyltrideca-1,3, 7,11-tetraene等10种化合物。紫藤花的香气成分及含量随着花期不同而存在差异，蕾期、半开期、盛开期紫藤花的香气成分均以醇类化合物含量最高，其次为萜烯类化合物，酮类化合物的含量再次之。盛开末期和枯萎期的香气成分则均以萜烯类化合物含量最高。6种主要香气成分相关分析表明，除2-壬酮与芳樟醇、β-石竹烯、反式-α-香柑油烯和α-金合欢烯等相关性较弱外，其余主要香气成分之间均具有较强的相关性。结论：花期不同，导致紫藤花的香气成分及其含量发生改变，可根据需求在最佳阶段加以开发利用。 Objective: To study the variation of the aroma components of the flowers of Wisteria sinensis during different flowering stages and so as to lay the foundation for its development and utilization. Method: Solidphase microextraction (SPME) and GC-MS-QP 2010 was used to analyze the aroma components of different flowering stages and the relative content of each it was determined by the peak area. Result: A total of 27 compounds were identified, the main components were alcohols, esters, terpenes, ketones, aldehydes, phenols, nitrogen compounds and other compounds. 17 were common compounds; the other ten components were not reported before, such as 3 1-Butanol, 3-methyl-, 1-Penten-3-ol 2-methyl-, 3-Hexenyl Butyrate, Cinnamic acid methyl ester, β-Bisabolene, E-α-Bergamotene, Citral,Formamidobenzene,3-methyl-1-butanol, 2-methyl-1-penten-3-ol, 3-hex- enylbutylate, methyl cinnamate, Citrus aldehyde, citric aldehyde, N-formylaniline, tricyclo [3.1.0.0 (2,4)] hexane, 1,6-diethyl-3-, 6-dimethyl-, trans- and (3E,)-4,8,12-trimethylundecene-1,3,7,11- tetraene. The aroma components and contents of the flowers of W. sinensis varied with the flowering periods. The alcohols of the W. sinensis were the highest in the bud stage, semi-open period and blooming period respectively, followed by the terpenes and the ketones. The content of terpenes was highest at the end of the bloom and withered period respectively. The correlation analysis of the six major aroma components showed that the correlation between 2-Nonanone and linalool, β-Caryophyllene, E-α-Bergamotene and α-Farnesene was weak. The correlation of the rest of the main aroma components was strong respectively. Conclusion: Different flowering periods might lead to changes in the aroma composition and content of flowers of W. sinensis, which could be exploited and used in the best stage according to the demand.

气相色谱-质谱法测定榴莲果肉中的香气成分

以榴莲果肉为试材，采用同时蒸馏萃取法提取其香气成分，采用气相色谱-质谱联用技术对含有榴莲香气成分进行分析，分离出了65个峰，经质谱分析、NIST05.L标准谱图检索，确定了榴莲香气成分的化学成分。从结果看出，榴莲果肉的主要芳香成分为酯、酮、醇、烃类。研究结果可为榴莲在贮藏、食品加工、营养分析等领域开发利用提供参考。 To use the durian pulp as the test materials, we use simultaneous steam distillation to extract the aromatic components of durian pulp, the organic phase with 100 mL dichloromethane, and 100 mL distilled water to soak the durian pulp. By using gas chromatography-mass spectrometry to anglicize the dichloromethane solution which contains the aroma components of durian pulp, iso-lated 65 peaks, they were identified the aroma components chemical composition of the durian through the analysis of mass spectrometry and the searching of NIST05.L standard spectrum. Seen from the results, the main aromatic components of durian are esters, ketones, alcohols and hy-drocarbons. The results can be used as reference at the fields such as storing for the durian, the food processing, durian’s nutrition for health and so on.

볶음 공정에 따른 발아 향미차의 향기성분 및 이화학적 특성

This study was performed to verify the possibility of manufacturing a germinated aromatic rice tea, which was roasted at 200, 250, and 300℃ each for 10, 20, and 30 min. The roasted aromatic rice was analysed physicochemical properties, sensory characteristics and aromatic compounds. The total polyphenol content and DPPH radical scavenging activities of the germinated aromatic rice increased as the roasting temperature and time increased. Total soluble solid contents, turbidity and browning index of the germinated aromatic rice tea also increased was the roasting temperature and roasting time increased. The pH did not change by roasting. The main aromatic components in roasted germinated aromatic rice tea were 2-methyl butanal, 3-methyl butanal, benzaldehyde and nonanal, which increased according to increasing temperature and time. However, those favorable aroma components were decreased at more than 300℃ of roasting temperature. In addition, methyl benzene, pentanol were increased which affect odor aroma. The sensory score of germinated aromatic rice tea also increased with high roasting temperature and time. However, aromatic rice roasted at a higher temperature (300℃) showed lower sensory score. Therefore roasting temperature and time must be controlled for manufactureing high quality of germinated aromatic rice tea, and the optimun roasting conditions were 250℃ and 30 min, which provide best physicochemical characteristics of aromatic rice tea.

Analysis on Main Aromatic Components of Chinese Traditional Fen-flavor Sichuan Xiaoqu Liquor by GC with Direct Injection

Commercially available Sichuan Xiaoqu Liquor of Chongqing Jiangjin, Chongqing Yongchuan, Sichuan Kaijiang, Sichuan Zigong were studied in this experiment. Gas Chromatography (GC) with direct injection was used for analysis on main aromatic components i.g., fusel oil (advanced alcohol), ethyl acetate, etc. The results showed that chromatogram with the similar peaks and kinds of aromatic components in four samples. And the highest among all aromatic components in Xiaoqu Liquor samples of Chongqing Jiangjin, Chongqing Yongchuan, Sichuan Kaijiang were isoamyl alcohol. The concentrations in these saples were 99.53 mg/100 mL, 117.01 mg/100 mL, 77.21 mg/100 mL, respectively. But the highest in the liquor of Sichuan Zigong was the ethyl acetate, mass concentration was up to 208.08 mg/100 mL. Isoamyl alcohol and normal propyl alcohol had close quantity relative ratio relationships in four samples, the ratio respectively were 1.0, 1.2, 1.1, 1.5, isoamyl alcohol and isobutyl alcohol ratio were 2.5, 1.8, 2.2, 2.4, respectively. Special ratio relationships among fusel oil can be used as a sign of Sichuan Xiaoqu Liquor. The main aromatic components of recovery test results was 82.09-116.53%, Relative Standard Deviation (RSD) was 1.23-6.88%. The method had fine accuracy and precision and suitable for quantitative analysis of aromatic constituents of Sichuan Xiaoqu Liquor.

Determination of Volatile Compounds of &lt;i&gt;Illicium verum &lt;/i&gt;Hook. f. Using Simultaneous Distillation-Extraction and Solid Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

Purpose: To determine the characteristic aromatic constituents of star anise (Illicium verum Hook. f.) and identify its main aroma compounds for sensory evaluation.Methods: The volatile compounds of star anise were prepared by simultaneous distillation-extraction (SDE) and the compounds were identified by gas chromatography-mass spectroscopy (GC-MS). The flavor compounds were confirmed by gas chromatography-olfactometry (GC-O). Their flavor dilution factor (FD) values were determined using aroma extract dilution analysis (AEDA). Finally, standard samples that meet the requirements for sensory evaluation were extracted by the solid-phase microextraction (SPME) to further validate characteristic aroma molecules.Results: Forty seven compounds were confirmed, with trans-anethole, estragole, and anisaldehyde the main aroma components. The content of trans-anethole was the highest (75.76 %), followed by linalool (1.44 %). Limonene (1.01 %) and 4’- ethoxypropiophenone (0.72 %) were the lowest.Conclusion: Combining SDE coupled with AEDA and SPME coupled with GC-MS is beneficial for identifying characteristic aroma compounds for star anise, such as trans-anethole, linalool and limonene in terms of FD value. The findings may be useful for star anise quality control in the food industry.Keywords: Aroma, Flavor dilution factor (FD value), Gas chromatography-olfactometry, Simultaneous distillation-extraction, Sensory evaluation, Star anise, Illicium verum, Trans-anethole, Linaloo, Limonene

Assessment of volatile and non-volatile organic compounds in the liquid endosperm of young ‘Nam Hom’ coconut (Cocos nucifera L.) at two stages of maturity

SUMMARYYoung coconut (Cocos nucifera L.) fruit collected 6–8 months after anthesis (MAA) contain a high volume of water [20% (w/w)] and can provide a refreshing drink. The present study investigated volatile organic compounds (VOCs), as aroma components, and physico-chemical changes in the liquid endosperm of young ‘Nam Hom’ coconut at two stages of maturity: the one-layer stage (6 MAA) and the two-layer stage (7.0–7.5 MAA) of the flesh. The liquid endosperm of coconut fruit becomes sweeter and more turbid late during maturation. Lauric acid (C12:0) and myristic acid (C14:0) were the main free fatty acids in the liquid endosperm of coconut. Short-chain fatty acid (C10–C12) concentrations increased slightly, and longer-chain fatty acid (C14–C18) concentrations declined when fruit matured from the one- to the two-layer stage of flesh. Solvent extractions showed a 1.4-fold increase in the total concentration of VOCs in the liquid endosperm during fruit development. This was related to a major increase in squalene and sterols, to 21.7% (w/w) of the total VOC and non-volatile organic compounds, whereas the concentrations of terpenes and esters remained stable. Although a series of alkanes existed in the liquid endosperm of coconut, the main aroma components were 2-methyl-1-butyl acetate and terpenes such as D-limonene, α-pinene, and 3-carene. We conclude that, when coconut fruit developed from the one- to the two-layered flesh stage, the liquid endosperm not only became sweeter and contained higher concentrations of aroma volatile and non-volatile components, but also became oily and less translucent.

저장 기간이 짧은 건조 구기자와 오래된 건조 구기자의 휘발성 성분

건강 기능성 한방 재료로 알려져 있는 구기자를 식품 재료로 이용하기 위해서는 건조 구기자가 오래되면 생성되는 이취 성분이 문제가 된다. 구기자중 저장 기간이 짧은 것(시료1)과 저장 기간이 오래 된 것(시료2)에 대해 휘발성 성분을 비교 분석하여 이취를 찾고 추후 이취를 제거하는 방법을 모색하기 위해 연구를 시행하였다. 각 구기자 시료에 대해서 동시증류추출장치(SDE)를 사용하여 휘발성 성분을 추출하고 GC-MS로 분석, 동정하였다. 시료1의 휘발성성분으로 aldehyde류 17종, alcohol류 8종, terpene류 6종, ester류 4종, ketone류 3종 및 furan류 3종, pyrazine류 3종 및 기타 2종을 포함한 총 45종의 향기성분을 동정하였다. 시료2의 휘발성성분으로 aldehyde류 12종, alcohol류 3종, terpene류 5종, ester류 2종, ketone류 4종, furan류 3종, pyrazine류 3종, 산인 isovaleric acid 1종 및 기타 2종을 포함한 총 34종의 향기성분을 동정하였다. 두 시료 중에서 휘발성 성분의 차이가 있었다. 이러한 휘발성 성분의 차이와 함량의 변화는 구기자의 저장 기간이 길어지면 좋지 않은 냄새에 영향을 미친다고 생각되지만 저장 기간이 짧은 구기자에는 없고 저장기간이 오래 된 구기자에만 동정된 역치가 매우 낮은 isovaleric acid은 구기자 제품의 저장성이 경과할 때 영향을 줄 것으로 생각되었다. Gugija (Lycii chinese Miller) is traditionally consumed as a Chinese medicinal material in food, tea, or alcoholic beverages. Gugija has beneficial healthy components, but it produces an off-flavor during storage. This study compared the flavor components of fresh-dried Gugija and stale-dried Gugija. The flavor compounds in one fresh sample (sample 1) and one stale sample (sample 2) were extracted by the simultaneous distillation and extraction method. The concentrated aroma extracts were analyzed and identified by gas chromatography-mass spectrometry. Forty-five compounds, including 17 aldehydes, 8 alcohols, 6 terpene compounds, 4 esters, 3 ketones, and 3 pyrazines, were isolated in sample 1. Thirty-four compounds, including 12 aldehydes, 3 alcohols, 5 terpene compounds, 2 esters, 3 ketones, 3 pyrazines, and 1 acid, were isolated in sample 2. The main aroma components of sample 1 were 2-methyl butanal, 2-methyl propanol having sweet odor, and hexanal, (Z)-3-hexenol having grass odor, and phenyl acetaldehyde, benzyl alcohol having floral odor, and alkyl pyrazines having nutty odor. These compounds were decreased in sample 2, and several compounds containing isovaleric acid, which has a disagreeable, rancid-cheese odor were found newley.